Lemon Buttermilk Pound Cake
A rich, moist pound cake with a bright lemony flavor and a tender crumb, thanks to creamy buttermilk and fresh citrus. Finished with a simple glaze for a perfectly tangy-sweet bite.
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 2½ cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
For the Lemon Glaze:
- 1½ cups powdered sugar
- 2 –3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest optional, for garnish
Instructions
- Preheat the oven: Set oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan well so the cake doesn’t stick.
- Cream the butter and sugar: In a large bowl, beat softened butter and sugar on medium speed for 4–5 minutes, until light and fluffy.
- Add eggs and flavorings: Beat in eggs one at a time. Stir in lemon zest, lemon juice, and vanilla extract.
- Mix dry ingredients: In another bowl, whisk together flour, baking soda, and salt.
- Combine wet and dry: Add flour mixture in three parts, alternating with buttermilk. Start and end with flour. Mix just until blended.
- Bake the cake: Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean.
- Cool the cake: Let it rest in the pan for 15 minutes, then carefully turn it out onto a wire rack. Cool completely before glazing.
- Make the lemon glaze: Whisk powdered sugar with lemon juice until smooth and pourable. Adjust consistency with more sugar or juice as needed.
- Glaze the cake: Drizzle glaze over the cooled cake. Let it drip down the sides. Sprinkle extra lemon zest on top, if desired.